This is Halloween! This is Halloween! Halloween! Halloween! Halloween! Halloween!
How many times can you say Halloween really quickly?
What are your Halloween plans? I settled on dressing up as a childhood favorite character: Lilo from Lilo and Stitch!
DON’T WORRY GUYS. I did NOT drink! The red solo cup was merely used as a prop to add that sass and social apathy that makes Lilo distinctive and lovable. The idea stemmed from looking at a tree that has thick and luscious leaves. I immediately thought that I could do something with those leaves. Hence came the headpiece, hence came the idea! I’m so glad the costume worked out wonderfully!
Okay, on another note: any fellow selfish people out there? I can relate. Honestly, this is probably why I’m still single. Honestly, I’ve improved immensely when it comes to sharing food with other people. But there are certain dishes that I prefer to have all to myself! Exhibit A: this pumpkin pie.
Unlike the majority of pumpkin pies, this recipe does not call for a crust. The reason why? Pie crusts are overrated, except if they’re made out of dates and walnuts….or (in dry sarcasm) artery-clogging vegan butter and cancer-causing refined flour. Yeah, I’d rather not go through the long and tedious procedure of making my own crust, thank you very much. But if you do want to pour this pumpkin pie filling into a crust, feel free to do so!
Instead of flour, you will need one scoop of protein powder of choice, or approximately 30-40 grams depending on how thick you would like your pie. If you don’t want protein powder, simply use 1/3 cup of flour of choice. It should work the same way as long as the particles are finely ground. Who wants chunks in a pumpkin pie, anyways? There’s also no oil, dairy, or eggs in this recipe! However, if you don’t have flax or cornstarch, you can use another egg replacement of your choice, or even an actual egg white to help bind the pie if you eat animal products.
Okay, but I have another option for those of you who aren’t as selfish as the glutton I am. Given that this recipe is high in protein and will be more filling than most pies (this is a good thing, in my opinion), you can share this recipe with another person. Alternatively, you can save the rest for up to 2-3 days in the fridge or a few weeks in the freezer. Because honestly, who shares dessert?
One of my favorite spins on this recipe is to divide the batter in half and add two tablespoons of cacao or carob powder to one half of the batter. Then, I layer both batters in the baking tin, or spread them side-by-side inside. The result turns out perfectly! Rich, decadent, and almost sinful like any other chocolate dessert. You can really customize it any way you like!
RECIPE (serves 1 for a more filling meal, or 2 for a smaller snack or dessert)
- 2 cups of pumpkin purée
- 1 scoop of protein powder of choice; if you don’t have protein powder, you can use 1/3 cup of flour of choice if you don’t have protein powder
- 1-2 TBSP ground flax/cornstarch/egg replacement; if you’re not vegan, you can use 1 egg white
- If you use only one tablespoon, the pie will be less firm and more pudding-like
- 1/2-1 tsp pumpkin pie spice
- 1 tsp baking powder
- Pinch of salt
- 3/4 unsweetened or vanilla almond milk; add an additional 1/4 cup if using 2 TBSP of flax
- 1 full pump of liquid Stevia or 2 tsp Stevia/Monkfruit
- Optional: peanut butter powder, cacao powder, turmeric, chai spice, crushed pecans/almonds/walnuts, pumpkin seeds, etc.
- Preheat the oven to 400F.
- In a large bowl, carefully mix all dry ingredients.
- Slowly incorporate the wet ingredients until a desirable smooth consistency is formed.
- Spray a small baking dish or small pie tin with nonstick spray.
- Pour the batter into the tin and flatten the surface.
- Bake for 35-40 minutes.
- Let cool completely and refrigerate overnight or for a few hours until it becomes firm.